Lemon Chicken Risotto

Directions

1. Heat the butter in a large skillet over medium-high heat. Slice the chicken into bite-sized pieces and add to the skillet. Cook until brown. Remove the cooked chicken and set aside for later.
2. Warm the vegetable stock in a medium saucepan on low heat.
3. Return the skillet to medium-high heat and add the onion and garlic. Stir and cook for 2 to 3 minutes or until onion starts to turn translucent. Reduce heat to medium-low.
4. Add the rice and stir to coat, cooking for 2 minutes.
5. Add the wine and cook for 2 minutes, allowing the rice to absorb the wine.
6. Add ½ cup of vegetable broth to the rice, ½ teaspoon salt, and 1-teaspoon pepper. Stir and simmer until the broth is absorbed.
7. Continue to add the broth, ½ cup at a time, stirring every few minutes. When the broth is just about evaporated, add more.
8. Continue until the rice is cooked through, but still al dente. Start checking it after 20 minutes, but it usually takes around 30 minutes total.
9. Remove from the heat. Add the lemon zest and juice. Stir in the sour cream and basil.
Garnish with grated Parmesan cheese.